What if I told you that you can have a keto breakfast noodle bowl ready in under 10 minutes. 10 minutes!
What if I did?
Well, I just did.
This Keto Breakfast Bowl is a real game changer especially for breakfast fanatics like your truly. As I am getting into another Keto Cycle, I will be looking for more and more choices for all of my meals. I refuse to eat scrambled eggs and bacon every damn morning. As much as I love bacon, I need some variety in my life.
This, right here, is a good place to start.
Keto Breakfast Ideas
One of the most frequent questions I come across is: “I’m just starting an x week keto challenge, breakfast ideas?!”
I will be focusing on adding more and more breakfast recipes on Broke foodies and lot of them are going to be keto friendly. In the meantime, you can check these out:
- Keto Cinnamon Roll Pancakes with Cream Cheese Frosting
- Avocado Smoothie
- Keto Eggs Benedict
- Keto Mini Quiches
- Breakfast Keto Smoothie | Chocolate Peanut Butter
And of course, today’s recipe!
Keto Breakfast Noodles
Shirataki Noodles are probably one of the best things that ever happened to the Ketogenic diet. They are almost calorie-free, carb-free and taste and feel just like your good old noodles. That’s why they will be the center-piece of this breakfast bowl.
As far as toppings, because this is a breakfast bowl, topping it with a fried egg is almost mandatory. Well, maybe it doesn’t have to be fried. Let’s just say, that you can top your bowl with your favorite breakfast-style egg (sunny-side up, poached, soft boiled, etc.)
To increase the fat content of this bowl I recommend that you add half an avocado to your bowl. Avocados are loaded with healthy fats, are high on fiber and will keep you full until lunch time.
The next crucial component of this breakfast bowl is Kimchi. Do you know what Kimchi is?
Kimchi (/ˈkɪmtʃiː/; Korean: 김치, translit. gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a traditional side dish made from salted and fermentedvegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
Aside from being loaded with gut-friendly bacteria, Kimchi packs a spicy punch, which is exactly what I need in the morning. A firm smack in the face, and a cup of coffee.
Finally, the last component is Micro-greens. I sprouted some alfalfa seeds on my window sill and added some to my bowl. Micro-greens are loaded with healthy micro-nutrients and are very low on carbohydrates. If you are interested in doing some sprouting yourself you’re going to need to buy some seeds and a sprouting kit.
It’s very easy and super rewarding.
If you don’t want to do any of that, you can just buy some micro greens, or use some other leafy green like Baby Spinach.
That’s it! You’re ready to Bowl.
Spicy Keto Breakfast Noodles
- 1 pack shirataki noodles
- 1/2 small avocado
- 1 large egg
- 1 tbsp coconut oil
- 1/2 tbsp sesame oil
- 1/2 tbsp gluten-free soy sauce
- 1 1/2 cup micro greens of your choice You can also use baby spinach
- 1/2 cup Kimchi
- 1/2 tsp chili paste (gochujang) You can adjust the quantity to your liking
- Remove your noodles from the bag and drain completely. Place in a large bowl and microwave for 1 minute and 30 seconds. Mix your chili paste with the noodles and set aside.
- Heat up a non stick pan, add coconut oil and fry your egg for 2-4 minutes depending on how runny you like your yolk.
- Mix your micro greens with soy sauce, and sesame oil. Add to your noodle bowl. Add your fried egg, kimchi and top with a little drizzle soy sauce and sesame oil.